I found El Sabroso after helping a friend move things into a Midtown showroom. We took turns bringing boxes into the freight entrance of 265 37th Street. In the loading dock, where there should have been freight elevators, there was a lunch counter instead, with six stools, one table, and a glossy red menu with the words "El Sabroso Restaurant" at the top.
Explore by Tags
Entries tagged with 'latin american'
There is an exemplary fried rice called chaulafan to be found in Mott Haven at the Ecuadorian restaurant Luchos Barrios, but to my taste the best fried rice in the Bronx is farther north. It is at Sabrosura, the Parkchester staple billed by its owners as an "American-Born Chinese Dominican Eatery."
Skip the pupusas and go straight for fried yuca with some of the best chicharrones we've had in the Bronx.
Just a couple quiet blocks from the bustling Hub, Lucho Barrios is—despite the drawn shades and a building that calls to mind a gentleman's club—bright and welcoming. The Ecuadorian food is a mixed bag, but stick to the fried rice and you'll do fine.
With plate glass windows and no liquor license to speak of, Arepera Guacuco seems to occupy an in-between space in the Bushwick restaurant scene, neither precursor to nor byproduct of the neighborhood's gentrification. It's a category unto itself, a cheerful space decorated with Venezuelan chachkies that has earned a loyal local following on the merit of its small, traditional menu of affordable, exceedingly well-executed arepas.
El Aripo Café is a tiny (read: 12 seats), nondescript arepa joint cranking out satisfying arepas with traditional flavors. They're all made from dense corn dough patties that remain moist on the inside but pick up a toasty golden crust outside after being griddled. And unlike some other arepas we've tried in the past, the corn dough bears a faint but unmistakable flavor of corn, an ideal flavor backdrop for all of the fillings.
The bread basket at this Uruguayan steakhouse is piled high with big, fluffy rolls. They're fresh and warm, but not that good—their crust is lacking, their crumb is bland. But they serve an important purpose that I consider as vital to a meal here as the meat itself: they take care of the Provolone ($7.50).
The food at Molino Rojo, a Dominican steamtable conveniently located right off the 161st Street stop, won't blow you away. But you will leave satisfied, so long as you order right. And for those running late to the game, for whom a diversion up to Nano Billiards would prove too time consuming, Molino offers a decent alternative.
Every April, the Bronx's Garifuna community gathers in Mott Haven to celebrate the arrival of their ancestors in Honduras. And there you can find rare examples of the culture's cooking, including hudutu: a coconut-based seafood soup worth seeking out.
Nano is unexpectedly one of the South Bronx's best restaurants, a place that will change your mind—assuming you didn't grow up in San Domingo—about what Dominican food can be.
Fried sweet plantains are common enough, but at Cevicheria El Rey in Elmhurst they're exceptionally sweet.
The first hint that you've entered Argentinean/Uruguayan territory is the telephone pole on the corner of Corona Avenue and Junction Boulevard. It's painted blue and white, the colors of the flags of both countries. The second hint? El Gauchito: a butcher/restaurant. Don't be fooled by the seemingly small spot. Inside you'll find enough Argentinean goods to make any hardened expat or recent tourist ecstatic.
This Dominican street vendor doesn't do the best cooking in the Bronx, but it offers a reasonably tasty burger-like sandwich for the under-$5 price.
There are twelve arepas on the menu at Caracas Arepa Bar, and a number of sides all fighting for your attention. Which are the best at this East Village and Williamsburg favorite? We ate them all to find out.
When the James Beard Award-winning chef Maricel Presilla goes to cook Latin American food, her first stops are the markets in Hudson County, New Jersey, where she can find everything from enormous cow feet for menudo to Peruvian dried corn for ceviche.
[Photographs: Sara Markel-Gonzalez] More Intel All Queens Roundups » Pupusas. There is a lot to love about these filled, griddled corn cakes from El Salvador. I suppose they can be compared to Mexican gorditas because of the corn masa,...
[Photos: Carey Jones] I've always been on the lookout for good Colombian food in the city, having been raised in Miami in a Colombian family. But nearly six years into my quest, I've found that it's not so easy...
Photograph by Robyn Lee Oatmeal is a beautiful thing. Even people who don't know my last name or anything else about me, know I am obsessed. So when Robyn found cans of the Avena Oatmeal Shake at Fine Fare,...